Olive Garden Mac and Cheese Recipe (Exact Copycat)

When you eat at Olive Garden, you expect warm bread and endless pasta bowls. But their mac and cheese is something special. The restaurant added this dish to their menu years ago, and people went crazy for it.

Three different cheeses melt together into a creamy sauce that coats every piece of pasta. The taste is rich, smooth, and slightly smoky.

Each bite gives you that perfect cheese pull everyone loves. The corkscrew pasta holds onto the sauce so well that you get cheese in every single bite.

Today I am sharing this copycat Olive Garden Mac and Cheese recipe so you can make it at home anytime you want.

Why You’ll Love This Recipe

Tastes like the restaurant version: You get that same creamy, cheesy experience without spending extra money or driving anywhere.

1. Easy to find ingredients: Your local grocery store has everything you need on the shelves.
2. Makes plenty for everyone: This batch feeds 8-10 people, which works great when you have company over.
3. Real cheese makes it better: Actual melted cheese beats those powder packets you mix with milk.
4. You control the spice: Make it as mild or as zesty as your family prefers.
5. Perfect comfort meal: Nothing beats warm, cheesy pasta when you need something satisfying.

Olive Garden Mac and Cheese Recipe Ingredients

For the pasta:

• Water (4 quarts): Needed to boil the pasta properly. Using a large pot gives noodles space to move and prevents sticking.
• Salt (some): Add about 1-2 tablespoons to the boiling water. Salt flavors the pasta from the inside out.
• Cellentani pasta (1 lb.): These are corkscrew-shaped tubes that hold cheese sauce perfectly. The ridges catch all that creamy goodness. You can substitute with cavatappi, penne, elbow macaroni, or any short pasta shape you have on hand.

For the mac and cheese

• Sharp cheddar cheese (1/2 lb.): This cheese brings strong, tangy flavor to the sauce. Grate it fresh for the best melting.
• Mozzarella cheese (1 lb.): Creates that signature stretchy, stringy texture. Use low-moisture mozzarella, not fresh. Fresh mozzarella has too much water and won’t melt the same way.
• Colby jack cheese (1 lb.): This blend of Colby and Monterey Jack melts smoothly and adds mild, creamy flavor. Substitute with just Monterey Jack, mild cheddar, or a Mexican cheese blend.
• Garlic powder (1 tsp): Garlic powder dissolves into the sauce better. Substitute with granulated garlic instead, but avoid garlic salt or the dish becomes too salty.
• Smoked paprika (1 tsp): Regular paprika works too, but you’ll lose that smoky taste. For more smoke flavor, try adding a pinch of chipotle powder.
• Cayenne pepper (1/4 tsp): Adds just a hint of heat. This amount won’t make it spicy, just flavorful.
• Black pepper (1/8 tsp): Basic seasoning that enhances all the other flavors. Freshly ground tastes best. White pepper works as a substitute.
• Butter (3 tbsp): Creates the base of the roux that thickens your cheese sauce. Use unsalted butter so you control the salt level.
• All-purpose flour (3 tbsp): Thickens the sauce and prevents it from being greasy. Must use all-purpose flour.
• Evaporated milk (1 can, 12 oz): Makes the sauce extra creamy and thick without curdling. Don’t confuse this with condensed milk, which is sweetened. Substitute with whole milk, but your sauce will be thinner.
• Heavy cream (2 cups): Adds richness and silky texture. Heavy whipping cream works the same. You can use half-and-half for a lighter version, but it won’t be as rich.
• Dijon mustard (2 tsp): Secret ingredient that brightens all the flavors without tasting like mustard. Yellow mustard works in a pinch, but use less since it’s stronger.
• Parsley flakes: Just for garnish and color on top. Use fresh parsley, dried parsley, or skip it completely.

Kitchen Essentials for This Recipe

1. Large pot – For boiling pasta (6-8 quart size)
2. Medium saucepan – For making cheese sauce
3. Colander or strainer – To drain cooked pasta
4. Box grater or food processor – For shredding cheese blocks
5. Wooden spoon or silicone spatula – For stirring and mixing
6. Measuring cups and spoons – For accurate ingredient amounts
7. Baking dish – 9×13 inch works perfectly
8. Small mixing bowl – For combining spices together

How To Make Olive Garden Mac and Cheese

Step 1 | Cook the Pasta

Bring 4 quarts of water to a rolling boil. Add 1–2 tablespoons of salt. Pour in 1 pound of Cellentani pasta. Cook for about 11–12 minutes, until al dente. Drain using a colander. Set aside.

Step 2 | Prepare the Cheese and Spices

While the pasta cooks, shred all the cheddar, mozzarella, and colby jack cheeses. In a small bowl, mix together 1 tsp garlic powder, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, and 1/8 tsp black pepper.

Step 3 | Make the Roux

Using the same large pot, melt 3 tbsp of butter over low-medium heat. Once melted, whisk in half of your spice mixture.

Then, add 3 tbsp of all-purpose flour. Whisk constantly for about one minute until it forms a paste and smells a bit nutty.

Step 4 | Create the Sauce

Slowly pour in the can of evaporated milk while whisking to avoid lumps. Then, whisk in 2 cups of heavy cream. Add the rest of the spice mix and 2 tsp of Dijon mustard, whisking to combine.

Step 5 | Melt the Cheese

Let the sauce heat up until it is warm but not boiling. Begin adding your shredded cheeses in two or three batches, stirring with a spoon or spatula after each addition until the cheese is fully melted and the sauce is smooth.

Step 6 | Combine and Bake

Add the drained pasta to the cheese sauce and stir until every piece is coated. Preheat your oven to 350°F (175°C).

Transfer the mac and cheese to a baking dish. For an extra cheesy top, sprinkle a little more shredded cheese over it.

Step 7 | Bake and Broil

Bake for 15-20 minutes until bubbly. Then, turn on the broiler for 2-3 minutes to get a beautifully browned and crispy top. Keep a close eye on it so it doesn’t burn.

Step 8 | Serve

Take the dish out of the oven. Let it sit for about 5 minutes before you serve it. This helps the sauce set a little.

Sprinkle some parsley flakes on top for a pop of color. Your copycat Olive Garden Mac and Cheese Recipe is ready to eat!

Chef Tips + Notes

A few extra tips can help you become a mac and cheese expert.

• Grate Your Own Cheese: This is the most important tip for a super smooth sauce. Pre-shredded cheese has a coating that can make the sauce feel gritty.
• Don’t Rush the Roux: Whisk the butter and flour for the full minute. This cooks the raw flour taste out and is key for thickening the sauce properly.
• Low and Slow for Melting: Never let your cheese sauce boil after you add the cheese. High heat can make the cheese separate and become oily. Keep the heat on low when you add the cheese.
• Save Some Pasta Water: Before you drain the pasta, save a cup of the starchy water. If your cheese sauce seems too thick when you mix in the pasta, add a splash of this water to thin it out perfectly.
• Let it Rest: Allowing the mac and cheese to sit for 5 minutes after baking helps the sauce set, making it creamier and easier to serve.

How to Serve This Olive Garden Mac and Cheese

Serve this mac and cheese hot from the oven while the cheese still bubbles. Scoop it out and watch the cheese stretch.

At Olive Garden, servers bring this dish in deep bowls with warm breadsticks on the side. The breadsticks soak up extra cheese sauce perfectly.

Do the same at home with garlic bread or dinner rolls. Pair it with a crisp Caesar salad or mixed greens with vinaigrette.

Add grilled chicken, baked fish, or meatballs to make it a complete meal. Roasted broccoli, green beans, or asparagasparagus add color and fresh flavor.

This dish works great for potlucks and family gatherings. Serve it as a main course or as a side next to grilled steaks, pork chops, or barbecue.

Storage Tips

1. How to Store: Let any leftover mac and cheese cool completely. Put it in an airtight container. You can keep it in the refrigerator for 3 to 4 days.

2. Freezer Guide: freeze unbaked mac and cheese in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge, then bake. Freezing baked leftovers works too, but texture may be softer after reheating.

3. How to Reheat: Reheat in oven at 350°F (175°C) for 10–15 minutes until warmed. Microwave works for smaller portions. Add a splash of cream if sauce thickens.

Olive Garden Mac and Cheese Recipe FAQs

1. Can I use different pasta shapes?

Yes. Cellentani is preferred for holding sauce, but elbow macaroni, penne, or cavatappi work well. Each shape will slightly change the texture, but the taste remains creamy and cheesy.

2. Why does my cheese sauce get grainy?

Grainy sauce often means cheese was added too quickly or the heat was too high. Always add cheese in small handfuls, stirring until each batch melts before adding more. Keep the sauce warm, not boiling.

3. What if my sauce is too thick?

Thin it with warm milk or cream splash while stirring. Pasta water reserved works too for starch help. Add slow to reach right feel. If lumpy, whisk hard over low heat.

Fresh shredded cheese melts better to prevent this. Practice makes it smooth. The Olive Garden Mac and Cheese Recipe forgives small fixes like this for great end result.

4. Can this recipe be made lighter?

Yes, replace heavy cream with half-and-half and use reduced-fat cheese. Keep in mind the sauce won’t be as thick or rich, but it will still taste good.

5. Why did my sauce get oily?

An oily sauce means the cheese has broken. This happens when the cheese gets too hot. Always melt your cheese over low heat and never let the sauce boil after the cheese is added.

Using full-fat cheeses and the evaporated milk helps stabilize the sauce and prevent this from happening.

6. What if my sauce splits?

Stir more when adding cheese. Add slow over low heat. If splits, whisk fast or blend smooth. Evaporated milk helps prevent this.

Don’t boil hard. Fresh grate cheese melts better. If happens, add warm milk splash. Sauce fixes easy. Practice makes perfect.

The Olive Garden Mac and Cheese Recipe is simple, creamy, and full of comfort. Every forkful feels cozy and satisfying, just right for family meals or quiet evenings at home.

This copycat version lets anyone enjoy that same rich and cheesy comfort straight from the kitchen.